Artículos de revistas
Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.
Fecha
2016Registro en:
Food Science and Technology, Campinas, v. 36, n. 3, p. 413-420, July-Sept. 2016.
Autor
FERNANDES, E. T. M. B.
MACIEL, V. T.
SOUZA, M. L. de
FURTADO, C. de M.
WADT, L. H. de O.
CUNHA, C. R. da